VINIFICATION

White wines:

On arrival in the cellars, the white grapes are pressed immediately to avoid any risk of maceration and oxidation. The juice obtained is settled, then placed in oak barrels (1/5th of which are new Allier barrels), where it is aged for 9 months. The wine will be battoné for the first few months, and regularly topped up until its racking and blending, before bottling.

Red wines:

The red grapes (Pinot Noir) are totally de-stemmed, and then left to ferment for ten days, to obtain an impeccable ruby color, fine tannins and a palette of complex aromas. The harvest is then decanted and pressed to obtain a wine that will age for around 15 months in oak barrels (1/5 of which are new Allier barrels). It will be regularly topped up during the year, and oenologically monitored, before being racked and blended before bottling.

Crémants:

The grapes are hand-picked and transported to the press in openwork crates. Vinification is carried out according to very specific specifications defining the méthode traditionnelle, also known as the méthode champenoise. Chardonnay is used to make Blancs de Blanc, while Blancs de Noir are made from Pinot Noir.